You know a city’s serious about food when you go back eight times for it. And while Jaipur’s kachoris are definitely part of the pull, I also return for the block prints, the bazaars, and the city’s old-world charm. But this time, the agenda wasn’t the usual street food chase or Anokhi haul. I was there for one reason: to finally eat at Primitive, Jaipur’s new fire-obsessed, flavour-forward restaurant that’s already turning heads.

Tucked inside Hotel Pearl Palace, Primitive is a design-heavy space that makes you pause and look up. The interiors draw from ancient Indian aesthetics without being literal; carved walls, dramatic lighting, and textured surfaces give it the vibe of a contemporary cave palace. There’s even a Sheesh Mahal-inspired room with shimmering thikri work that almost steals the spotlight from your cocktail. The space is divided into five distinct sections, including a tasting room and terrace bar, each designed with intricate craftsmanship and moody elegance. The entire experience—visual and culinary—is crafted by Karan Singh Wallia and Simran Kaur Wallia, the husband-wife duo behind this venture and the popular Native Cocktail Room.

Smokey bites, spirited sips, and sweet finales

The food here doesn’t come with frills; it comes with flames. The kitchen is led by Chef Mohib Farooqui, and there’s no gas in sight; just woodfire, coal or ember driving the cooking. The result? Familiar flavours, reimagined with creativity.

Shakarkand ‘Do’ Pyaza arrived with roasted sweet potato and onions done two ways. Sweet, smokey, and smartly balanced. The Butte ke Kees, layered with jeeravan spice, corn broth and smoked ghee powder, was homely comfort elevated to fine dining. Beetroot and Walnut Khatai had a mild kick and crunch from the biscuit; simple, bold and plated like art.

Among the non-vegetarian picks, the Prawn Patio stood out. Grilled, saucy, and finished with salli; one of those dishes that disappears before conversation can resume. Primitive Pepper Chicken was another hit: coal-roasted, glazed with tamarind and pepper, topped with garlic chips. The Junglee Murgh, slightly wilder in flavour, came with glossy skin, Mathania chili emulsion and a garlicky yoghurt dip that I now want bottled.

Even the vegetarian mains were confident. Bharelu Bhindi was stuffed, saucy, and felt more indulgent than I expected. Amrood ki Kadhi sounded quirky, but the mix of charred guava and kadhi turned out to be quietly brilliant.

The drinks deserve their own fanbase. Calicut was a dessert in a glass…coffee and coconut over whisky and peach caramel, complete with trivia on Kerala’s coconut heritage. East IndiaCompany was punchy and nostalgic, with smoky whisky, oat milk and dark rum playing surprisingly well together. Masala Chai Old Fashioned brought bourbon and spice together with ease and had me rethinking my usual post-dinner tea.

I couldn’t skip dessert, of course. Gajar ka Halwa came shaped like a carrot, smoked just enough, and topped with cardamom cream cheese frosting. The Primitive Mithai Board was like a candy box curated by someone who respects tradition but shops at a French pâtisserie. Think kaju katli macaron, mosambi fruit gel, and a coffee-cardamom bonbon, among others. And yes, I also tried the Haldi Doodh Ice Cream. Fermented turmeric, pepper milk foam, milk crumble; it was strange, but in a good way.

Verdict

Primitive doesn’t shout innovation. It simmers, chars, and grills its way into your memory. The techniques may be old, but the imagination is fresh. If you’re in Jaipur and looking to try something new without straying too far from the familiar, this is where you should head, well, with an open mind and an empty stomach.